A Stir The Pots Post

Lamb Terrine

by | Apr 12, 2014 | Charcuterie

For a long time I'd wanted to make an unusual terrine, something not usually found in the palate of charcuterie. So I took my standard formula and just adjusted the meat, cuts, fat content and made the profile on a Moroccan spice quotient with nuts and dried fruits.

Fabulous, and packed with delicious flavors and texture!

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